Art
J-GLOBAL ID：200902029193247806   Reference number：88A0577512

New techniques for processed soybeans and plant proteins. Food processing of soybeans with regard to glycosides including saponins.

大豆加工品・植物たん白の新技術 サポニン等の配糖体成分を考慮した大豆の食品加工
Author (1)：
OKUBO KAZUYOSHI

About OKUBO KAZUYOSHI

(東北大 農)

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Material：
食品と科学  (Food Science)

About 食品と科学


Volume： 30  Issue： 11  Page： 106-108  Publication year： Nov. 1988 
JST Material Number： G0895A  ISSN： 0037-4105  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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All keywords is available on JDreamIII(charged).
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saponin

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Protein 
(FJ09020N)

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Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
大豆加工品

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, 
植物たん白

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, 
サポニン

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, 
配糖体

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, 
大豆

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, 
食品加工

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